Mexican Hash Brown Muffins Recipes

MEXICAN HASH BROWN MUFFINS

Steps:

• Heat oven to 400°F. Generously spray each of 12 regular-size muffin cups with cooking spray. In large bowl, mix potatoes, oil and taco seasoning mix. Divide evenly among cups; press lightly. Bake 55 to 65 minutes or until deep brown.
• Top each muffin cup with green chiles, then sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted.
• Run knife around edges, and remove from muffin cups. Top with sour cream. Sprinkle with green onion and cilantro.

AMAZING MUFFIN CUPS

Steps:

• Heat oven to 400°F.
• Combine potatoes, butter and black pepper; press onto bottoms and up sides of 12 muffin pan cups sprayed with cooking spray. Bake 12 min. or until lightly browned.
• Meanwhile, cook sausage as directed on package; drain on paper towels. Cut into 1/2-inch-thick slices.
• Spoon sausage into potato cups. Whisk eggs in medium bowl until blended. Stir in cheese and red peppers; spoon over sausage. Sprinkle with chives.
• Bake 13 to 15 min. or until centers are set.

MEXICAN HASH BROWN BREAKFAST CUPCAKES RECIPE - (4.6/5)

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray. Make potatoes as directed on box, omitting margarine. When done, place in large bowl. Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups. Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro. Expert Tips: Substitute your favorite veggies in this savory cupcake; just be sure to cook them first in a skillet, and mix in with the potato mixture.

MEXICAN HASH BROWN BREAKFAST CUPCAKES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
• Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
• Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups.
• Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.

AMAZING MUFFIN CUPS

Steps:

• Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
• In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
• Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
• In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

MEXICAN HASHBROWN'S

Steps:

• Put oven on broil.
• In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat.
• Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano.
• When the oil is smoking add to skillet and press down.
• After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some.
• If so flip, and add more oil if you need to.
• After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack.
• So, on top you would place in this order, and remember, toppings are your choice.
• Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese.
• Broil for about 3 minutes or until the cheese is bubbly and golden in spots.
• Serve with sour cream and salsa.